The present invention relates to gram positive bacteria with increased stress resistance and/or improved storage characteristics. In particular, the invention relates to gram positive bacterium which accumulate intracellular trehalose. The gram positive bacterium according to the invention lack cellobiose-specific PTS system IIC component (PtcC) activity. The gram positive bacterium may further lack trehalose 6-phosphate phosphorylase (TrePP) activity. The gram positive bacterium may further overexpress trehalose transporters. The invention further relates to compositions comprising such gram positive bacterium as well as methods and uses thereof.
MODIFIED GRAM POSITIVE BACTERIA AND USES THEREOF
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COMPOSITIONS CONTAINING NON-POLAR COMPOUNDS
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
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Methods and Diets to Protect Against Chemotoxicity and Age Related Illnesses
A method of improving longevity and/or alleviating a symptom of aging or preventing age related diseases is provided. The method includes a step in which the subject's average and type of daily protein intake, IGF-I, and IGFBP1 levels, and risk factors for overall mortality, cancer and diabetes are determined. With respect to protein consumption, the relative amounts of protein calories from animal and plant sources are determined. A periodic normal calorie or low calorie but low protein fasting mimicking diet with frequencies of every 2 weeks to 2 months is provided to the subject if the subject's average daily protein intake level and type and/or IGF-I levels, and/or IGFBP1 levels is identified as being greater or lower than a predetermined cutoff intake/level and if the subject is younger than a predetermined age. The method is also shown to alleviate symptoms of chemotoxicity.
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PALATABILITY ENHANCERS COMPRISING FREE AMINO ACIDS FOR USE IN PET FOODS
The present invention concerns a palatability-enhancing composition for pet food, wherein said composition comprises about 1 to 70% by weight of free amino acids, as well as uses thereof, especially for producing pet foods having enhanced palatability. Cat food is more specifically concerned by the present invention.
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Chewing Gum with B Vitamins
A chewing gum with a liquid-fill composition and a surrounding gum region, with one or both containing active ingredients, such as herbal, medicinal and/or mineral elements or combinations thereof, present in an amount of at least about 0.05 mg.
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Compressed Chewing Gum Tablet
A chewing gum tablet including at least two cohered chewing gum modules, the tableted chewing gum being formed by compression of chewing gum granules, at least one of the chewing gum modules including gum base granules, the gum base granules including an elastomer system, the chewing gum tablet including an elastomer system in an amount of at least 10% by weight of the tablet. A compressed chewing gum tablet has been obtained featuring extremely impressing abilities of incorporating well-defined amounts of chewing gum ingredients combined with acceptable rheological properties of the compete tablet.
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MULTI-REGION CONFECTIONERY AND METHOD OF PRODUCTION THEREOF
A multi-region confection includes a first and a second confectionery material. The body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded body portion. The plurality of capillaries includes the second confectionery material. The second confectionery material includes about 47 to about 95 weight percent of a sugar alcohol, about 1 to about 15 weight percent water, and about 0.1 to about 1.5 weight percent of a slow-set pectin; wherein all weight percent values are based on the total weight of the second confectionery material. A method of making the multi-region confection is also described.
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METHODS TO DECONTAMINATE CEREAL GRAINS WITH CHLORINE DIOXIDE
Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes.
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Polypeptides Having Alpha-Glucosidase Activity And Polynucleotides Encoding Same
The present invention relates to isolated polypeptides having alpha-glucosidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.
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BEER AND RELEVANT PRODUCTION METHOD
A beer obtained from the fermentation process of cereals and/or legumes is described. Said beer is characterized in that it comprises isoflavones aglycons that are biologically active forms of isoflavones.
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Process for preparing a functional fermented milk product with low acidity and containing a low content of lactose and enhanced with galactooligosaccharides and Bifidobacterium, and functional fermented milk product prepared therewith
The present invention relates to a process for preparing a functional fermented milk product with low acidity and containing a low content of lactose and enriched with galactooligosaccharide and Bifidobacterium, and functional fermented milk product prepared therewith. The process is characterized by converting lactose in milk materials to galactooligosaccharide before subjecting the milk materials to lactic fermentation. The process is further characterized by adding fructooligosaccharide to milk materials before subjecting the milk materials to lactic fermentation; the addition of fructooligosaccharide promotes growth of Bifidobacterium during lactic fermentation and increases the amount of galactooligosaccharide in the final product.
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GLUCOSYL STEVIA COMPOSITION
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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METHOD OF ENHANCING PALATABILITY OF A DIETARY SUPPLEMENT TO ANIMAL FOOD
Fish oil is thickened using a thickening agent, such as one or both of silica and wax dispersed in the fish oil to thereby facilitate ease of delivery of the fish oil to an animal. The fish oil and the thickening agent form a viscous liquid blend that functions as a delivery medium of nutrients naturally present in the fish oil. The thickening agent is inert to the animal and chemically inert to the fish oil so that the naturally present nutrients of the fish oil are not substantially degraded by the thickening agent. The viscous liquid blend may also be used as a carrier liquid to deliver an added dietary supplement to the animal.
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Enzyme Granules
The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.
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TEMPERATURE INDICATING PACKAGE AND METHOD OF USING
A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liquid. The liquid is heated or cooled until the thermochromic ink indicates the liquid is within the predetermined temperature range. The liquid and yeast are combined. The package comprises a pouch, a thermochromic ink, and an indicator. The pouch is formed from one or more films sealed together to create an internal space. The thermochromic ink and indicator are arranged relative to each other to indicate when the liquid is within a predetermined temperature range. The thermochromic ink changes color when the liquid is within the predetermined temperature range.
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BAG FOR A BEVERAGE PREPARATION
In the interior of a disposable closed bag formed of a package material, a beverage preparation of a solid substance is placed, the substance being capable of giving off components of the beverage through the water-permeable packaging material when the bag is infused in water for preparing the beverage. On part of the package material the bag includes a supporting surface which is formed as a water-impermeable structure having an upward dimension as a collar of a given height, for preventing water from leaking out from the wetted beverage preparation in the bag.
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PLASTICS MATERIAL CONTAINER
A one piece plastics material container has mouth, a wall portion adjoining the mouth in a longitudinal direction (L) and a base portion in the form of a standing face. The base portion has an injection point—situated on the inside in a radial direction (R) with respect to the longitudinal direction (L)—on the outer wall of the plastics material container, a central area which surrounds the injection point, and a transition portion which extends from the central area to the wall portion. The transition portion has in at least one radial direction (R) and preferably in each radial direction (R) a curvature with a finite radius of curvature in at least one portion. The base portion has a plurality of reinforcement ribs which starting from the central area extend in the direction of the wall portion.
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BREATHABLE CONTAINER SEAL
A multi-layer seal material comprising a layer of paper or pulp, next to a layer of polymer, next to a layer of metal foil, next to a layer of adhesive polymer, the seal containing micro-holes allowing the seal to be breathable. A method of making a sealed container is also described by forming the multi-layer seal material described above, using laser drilling to generate the micro-holes in the seal material, placing the adhesive polymer layer of the multi-layer seal material onto a container filled with product material, heating the seal material to bond the seal to the container, thereby forming a product filled container having a breathable seal.
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Slow Cooker with Thermometer for Indicating a Temperature Condition of the Food in the Cooking Vessel
A slow cooker having a thermometer such as a capillary thermometer and a graphic display device for indicating a temperature condition of the food product contained within the cooking vessel, the thermometer measuring the temperature of an outer surface of the cooking vessel and the graphic display device displaying the temperature measured by the thermometer but adjusted by a correlation factor to indicate at least an approximate temperature of the food product within the cooking vessel.
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FOOD HOLDING CABINET AND METHOD FOR HOLDING HOT FOOD
A food holding cabinet for holding and keeping hot food safe and fresh at a desired temperature until ready to be served. Radiant heaters disposed in food compartment walls supply radiant heat to the interior of the food holding compartment. The radiant heat is transferred from the radiant heaters via metallic heat sink plates. The radiant heat is supplied from two vertical walls and one horizontal wall to provide a uniformity of heat distribution across all tray levels.
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